Cast-Iron Mountain Berry Flapjack Stack With Vanilla

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8–10 flapjacks)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (45 g) quick or rolled oats
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 cups (360 ml) buttermilk
• 2 large eggs
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 2 tsp pure vanilla extract
• 1 cup mixed fresh blueberries, blackberries, and raspberries (for batter)
• 1 1/2 cups extra mixed berries (for topping)
• Butter or neutral oil for the cast-iron griddle
• Warm maple syrup, and optional whipped cream or yogurt, for serving

Do This

• 1. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
• 2. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla; pour into dry ingredients and mix just until combined (batter should be slightly lumpy).
• 3. Preheat cast-iron griddle over medium-low heat (about 350°F / 175°C) for 5–10 minutes; lightly grease with butter or oil.
• 4. Pour 1/4 cup batter per flapjack onto the hot griddle; immediately sprinkle each with a generous spoonful of mixed berries.
• 5. Cook until edges look set and bubbles on top stay open (2–3 minutes), then flip and cook 1–2 minutes more until golden and cooked through.
• 6. Stack flapjacks on warm plates, top with remaining berries, and serve with warm maple syrup and optional whipped cream or yogurt.

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Why You’ll Love This Recipe

• Thick, fluffy flapjacks with a rustic, “mountain lodge” feel thanks to hearty oats and cast-iron cooking.
• Loaded with juicy blueberries, blackberries, and raspberries in every bite, plus more piled on top.
• A gentle hit of vanilla and buttermilk gives classic diner-style flavor with a soft, tender crumb.
• Perfect for a cozy weekend brunch or a special breakfast-for-dinner treat.

Grocery List

• Produce: Fresh blueberries, blackberries, raspberries, optional lemon (for zest or serving).
• Dairy: Buttermilk, unsalted butter, eggs, optional heavy cream or yogurt for topping.
• Pantry: All-purpose flour, quick or rolled oats, granulated sugar, baking powder, baking soda, fine salt, pure vanilla extract, maple syrup, neutral oil (canola, sunflower, or similar).

Full Ingredients

For the Mountain-Berry Flapjack Batter

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (45 g) quick oats or old-fashioned rolled oats
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt (or table salt)
• 1/2 tsp ground cinnamon (optional, but adds warmth)
• 1 1/2 cups (360 ml) buttermilk, well shaken
• 2 large eggs, at room temperature if possible
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 2 tsp pure vanilla extract
• 1 cup mixed fresh berries (about 150 g total): blueberries, blackberries cut in half if large, and raspberries

For Cooking

• 1–2 tbsp unsalted butter, for greasing the cast-iron griddle (plus more as needed)
• Or 1–2 tbsp neutral oil (canola, grapeseed, or sunflower)

For Serving

• 1 1/2 cups extra mixed fresh berries (about 225 g), for topping the stack
• Warm maple syrup, to taste
• Optional: Lightly sweetened whipped cream or thick Greek yogurt
• Optional: A little lemon zest over the top for brightness

Step-by-Step Instructions

Step 1: Prep the Berries and Gear

Rinse the blueberries, blackberries, and raspberries gently under cool water, then drain well. Pat them dry with paper towels so they do not water down the batter. If any of the blackberries are very large, slice them in half so they nestle nicely into the flapjacks.

Set aside 1 cup of the mixed berries for folding into the flapjacks as they cook. Keep the remaining 1 1/2 cups chilled or at room temperature for topping the finished stack.

Place your cast-iron griddle or large cast-iron skillet over medium-low heat so it has at least 5–10 minutes to preheat thoroughly. A well-heated cast iron gives flapjacks that beautiful, even golden surface with lightly crisp edges.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, oats, sugar, baking powder, baking soda, salt, and cinnamon (if using). Break up any clumps of flour or oats with your whisk so the mixture is light and evenly combined.

Set this bowl aside. This will be your main batter bowl, so choose one large enough to handle both the dry and wet ingredients comfortably.

Step 3: Whisk the Wet Ingredients and Combine

In a separate medium bowl or large measuring jug, whisk together the buttermilk and eggs until smooth. Slowly whisk in the melted (but not hot) butter and the vanilla extract. The mixture should look creamy and well combined.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then use a spatula or wooden spoon to gently fold the batter together. Stir just until there are no visible streaks of dry flour. A few small lumps are perfectly fine and actually help keep the flapjacks tender.

If you have time, let the batter rest for 5 minutes. This allows the flour and oats to hydrate, resulting in thicker, fluffier flapjacks.

Step 4: Heat and Grease the Cast-Iron Griddle

By now, your cast-iron griddle should be evenly heated. Aim for about 350°F (175°C) if you are using an electric griddle. If you do not have a thermometer, you can test the surface by flicking on a few drops of water; they should sizzle softly and dance across the surface before evaporating within a couple of seconds.

Lightly grease the griddle with a small pat of butter or a thin layer of neutral oil, spreading it with a paper towel to coat the surface evenly. You want a very thin, shimmering layer—not pools of fat—so the flapjacks brown nicely without frying.

Step 5: Cook the Flapjacks with Berries

Give the batter a gentle stir. Using a 1/4-cup measure, pour portions of batter onto the hot griddle, leaving space between each flapjack so you can flip them easily. Each portion will spread to about 4–5 inches wide.

Immediately sprinkle a generous spoonful of mixed berries onto the surface of each flapjack, pressing very lightly so they sit snugly in the batter but are not completely submerged. This keeps the berries juicy and visible.

Cook until you see bubbles forming over the surface and the edges start to look set and slightly dry, 2–3 minutes. The bubbles should mostly stay open rather than filling in with wet batter.

Slide a thin spatula underneath a flapjack and flip it confidently in one motion. Cook on the second side for another 1–2 minutes, until golden brown and the center feels springy to the touch. Adjust the heat up or down as needed so the flapjacks brown without burning before the centers cook through.

Step 6: Keep Warm and Repeat

Transfer the cooked flapjacks to a baking sheet or oven-safe plate and keep them warm in a low oven (about 200°F / 95°C) while you cook the remaining batter. Add a little more butter or oil to the griddle between batches as needed, wiping off excess with a paper towel so the surface stays lightly greased, not greasy.

Continue cooking in batches until all the batter is used. You should end up with about 8–10 hearty flapjacks, depending on how large you make them.

Step 7: Build the Mountain-Berry Flapjack Stack and Serve

To serve, stack 2–3 flapjacks per plate to make a tall, cozy tower. Scatter a generous handful of the reserved fresh berries over and around each stack.

Drizzle warmly heated maple syrup over the top, letting it run down between the layers. Add a dollop of whipped cream or a spoonful of thick Greek yogurt if you like, and finish with a light grating of lemon zest for brightness.

Serve immediately while the flapjacks are hot, the berries are juicy, and the syrup is still flowing.

Pro Tips

• Do not overmix the batter. Stop stirring as soon as the flour is incorporated. Overmixing develops gluten and can make the flapjacks tough instead of fluffy.
• Control your heat. Cast iron holds heat very well, so small adjustments go a long way. If flapjacks are browning too quickly, lower the heat slightly and give the pan a minute to cool down.
• Add berries on top, not in the bowl. Sprinkling berries onto each flapjack while it cooks (instead of stirring them into the batter) keeps the batter from turning purple and prevents berries from sinking or tearing the flapjacks when you flip.
• Use room-temperature ingredients when possible. Batter made with room-temperature eggs and buttermilk cooks more evenly and rises better on the griddle.
• Warm the syrup. A small saucepan or microwave works fine. Warm syrup soaks into the flapjacks more easily and keeps the whole stack cozy rather than cooling it down.

Variations

• Nutty Mountain Flapjacks: Add 1/3 cup chopped toasted pecans or walnuts to the batter along with the oats, and sprinkle a few extra nuts on top of each stack for crunch.
• Lemon-Vanilla Berry Flapjacks: Add 1–2 tsp finely grated lemon zest to the batter along with the vanilla, and finish the stacks with a bit more zest over the top for a bright, citrusy note.
• Whole Wheat Rustic Version: Swap 1/2 cup (about 65 g) of the all-purpose flour for whole wheat flour. The flapjacks will be slightly heartier and even more “mountain lodge” in character.

Storage & Make-Ahead

Leftover flapjacks keep surprisingly well and make easy weekday breakfasts. Let them cool completely on a wire rack, then stack with small pieces of parchment paper between each one to prevent sticking. Store in an airtight container or zip-top bag in the refrigerator for up to 3 days, or freeze for up to 2 months.

To reheat from the refrigerator, warm flapjacks in a 300°F (150°C) oven for 8–10 minutes, or in a dry skillet over low heat for a few minutes per side. From frozen, reheat at 325°F (165°C) for 12–15 minutes or pop them in the toaster on a low setting until heated through. Add fresh berries and syrup just before serving so they taste as close to freshly made as possible.

Nutrition (per serving)

Approximate values for 1 serving (about 2–3 flapjacks with berries, without whipped cream): about 430–480 calories; 14–18 g fat; 60–65 g carbohydrates; 4–6 g fiber; 18–20 g sugar; 12–14 g protein. Actual values will vary based on portion sizes, toppings, and specific brands used.